Fish Cakes

2 lbs fresh or salt cod (boiled)
8 med boiled potatoes (mashed)
1 med diced onion
small piece of salt pork.

Cut salt pork into small pieces and fry until brown in frying
pan. Remove pork cubes, leaving fat in pan to fry fish
cakes. Mix fish, potatoes, onion together. Shape into fish
cakes and coat with flour. Fry on both sides until golden
brown.

Fisherman's Brewis

2 cups fat pork
1 pkg. Fillets or fresh fish
5 cakes hard bread ( soaked in cold water overnight)

Fry fat pork until a little brown, add fish, cook until you
can remove bones, add hard bread, bring to a boil, mash
right away and serve. Can be cooked within 30 minutes.

Fried Cod Tongues

2 lbs cod tongues, fresh or frozen
½ cup flour
1 – 1 ½ tsp salt
1/8 – ¼ tsp pepper
¼ - ½ lb salt pork

baked cod tongues:
2 lbs cod tongues
1 cup milk
2 tsp salt
1 cup biscuit or bread crumbs

Carefully wash cod tongues and dry with paper towel.
Allow 6-8 tongues per person. Put flour, salt and pepper
in a plastic bag; add tongues and shake until evenly coated.
Cut up salt pork and fry until fat is rendered out an pork
( scrunchions) are crisp and brown. Remove scrunchions.
Fry tongues over medium hot heat until browned and crisp on
both sides. Serve with potatoes and peas.

Baked Cod Tongues

Preheat oven to 450 degrees F. Wipe cod tongues with a
damp cloth. Soak cod tongues in milk ( in which salt has
been dissolved) for about 10 minutes. Drain and roll in
bread crumbs . place on a greased baking sheet and bake
at 450 degrees F for about 10 minutes.

Jiggs Dinner

2 lbs corned beef (salt beef) or salt spareribs
1 cup yellow split peas
6-8 med potatoes
6 carrots
1 med turnip, peeled and cut in chunks
1 med cabbage , cut in wedges
2 tbsp butter
pepper to taste

soak meat in cold water overnight (6-8) hours. Drain meat
and place in large pot. Tie peas in cloth bag, leaving
room for expansion, and put bag in pot with beef. Cover
beef and peas with water. Heat to boiling; cover and
simmer for 2 hours. Prepare vegetables. Small carrots and
potatoes may be left whole, larger ones cut in half. Slice
turnip and cut cabbage in wedges. After meat and peas have
cooked 2 hours add vegetables and cook until tender, adding
cabbage last. Remove peas from bag, place in bowl and mash
with butter and pepper to form peas pudding. Remove meat
and cut into serving-size pieces. Arrange meat and
vegetables on platter. Serve the pease pudding in a separate
bowl. Makes 6-8 servings.

* Newfoundlanders often pour the pot liquor (stock) over their
dinner. The stock is also thickened for gravy to accompany
the roast (moose, beef, or chicken) that is also served at
this “scoff”.
 
 

Above recipes reprinted with permission of sparkls
Please click HERE to view her site
 
 

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